Name: Crab Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Seafood
Ingredients: 1 lb lump crab meat (fresh or canned); 2 tbsp butter; 1 small onion, finely chopped; 1 stalk celery, finely chopped; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 4 cups seafood stock or chicken broth; 1 cup heavy cream or half-and-half; 1 tsp Old Bay seasoning (adjust to taste); Salt and black pepper, to taste; Fresh parsley or chives, chopped (for garnish); Hot sauce, for serving (optional)

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Crab Soup is a rich, comforting bowl of ocean flavor that’s both elegant and incredibly satisfying. Loaded with tender crab meat, sweet aromatics, and a creamy broth, it’s a dish I love turning to when I want something warm, indulgent, and just a little bit special.

Why You’ll Love This Recipe

I love this soup because it brings out the sweet, delicate flavor of crab in the most comforting way. It’s creamy but not too heavy, simple yet full of depth. Whether I’m making it as a starter or serving it as the main course with crusty bread, it always feels like a restaurant-quality meal made right in my own kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lump crab meat (fresh or canned)
Butter
Onion, finely chopped
Celery, finely chopped
Garlic, minced
All-purpose flour
Seafood stock or chicken broth
Heavy cream or half-and-half
Old Bay seasoning
Salt and black pepper
Fresh parsley or chives (for garnish)
Hot sauce (optional)

Directions

I melt butter in a large pot over medium heat and sauté the onion and celery until soft, about 5 minutes.
I add garlic and cook for 1 more minute until fragrant.
I stir in the flour and cook for 1–2 minutes to form a light roux.
I slowly whisk in the broth and bring the mixture to a simmer, stirring until thickened slightly.
I reduce the heat to low and add the cream, crab meat, Old Bay seasoning, salt, and pepper.
I let the soup warm through gently, making sure not to boil, for about 10–15 minutes.
I taste and adjust seasoning, then ladle into bowls and garnish with chopped parsley or chives. A few dashes of hot sauce on top adds a nice kick if I want it spicier.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and 25–30 minutes to cook. I usually have it ready in under 40 minutes.

Variations

Sometimes I add a handful of corn kernels or diced potatoes for extra body. If I want it lighter, I use milk instead of cream. I’ve also stirred in a splash of dry sherry or white wine for added richness. When I want to make it even more indulgent, I finish it with a pat of butter or a spoonful of cream cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently on the stove over low heat to avoid curdling the cream. I don’t recommend freezing it due to the dairy—it may separate when thawed.

FAQs

Can I use imitation crab?

Yes, I can, though the flavor will be slightly different. Real crab gives the soup a sweeter, more delicate flavor.

What’s the best type of crab to use?

Lump crab meat is ideal for flavor and texture, but claw meat works well too and is more budget-friendly.

Can I make this soup gluten-free?

Yes, I use cornstarch instead of flour to thicken the soup, or a gluten-free flour blend.

How do I keep the cream from curdling?

I avoid boiling the soup after adding cream. I keep the heat low and let it warm slowly for a smooth, creamy texture.

Can I make this in a slow cooker?

Yes. I sauté the vegetables and roux first, then transfer to a slow cooker with broth and crab meat. I stir in the cream just before serving to keep it silky.

Conclusion

Crab Soup is a luxurious yet simple dish that brings comfort and elegance to the table in every spoonful. With its creamy texture and fresh seafood flavor, it’s a favorite I turn to when I want to treat myself or impress someone else. Whether served with crackers or a crusty slice of bread, this soup always satisfies.

Olivia